In a large bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, and cinnamon

In another bowl, beat the eggs and then whisk in the milk, lemon zest and vanilla.

Melt the butter and whisk into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is formed.

I use a grill, but you can use a pan at medium heat, ladle about 1/4 cup of batter onto the grill or pan. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 min and flip to the other side and cook for 1 min more. Do not pat the pancake flap with the spatula at all. This will cause you to have deflated pancakes. Serve immediately or transfer to a platter and cover loosely with foil.

I don't always use all-purpose flour, I have used rice and oat flour. I also have used rice milk, soymilk and or coconut milk. If you use different flours or different milk (soy, rice or coconut) your batter might be thick, just add a little at a time more milk to make it less thick and smoother. Also, to add more fiber, you can add 1 1/2 teaspoons of grounded up flax seeds with your dry ingredients. This can make your batter thick so just added more milk to make it smooth.

When the batter is all mixed up and I like to add fruit or puree. You can add 2 tablespoons of pumpkin puree or 1 mashed up banana and stir into the batter. You can also added 1 cup of berries, make sure you dust the berries in flour before you added it to the pancakes. This will help it not fall to the bottom of the pancake. Add berries when the bubbles break the surface on the pancakes then scatter the berries. You can add chocolate chips or shavings as well, just follow the same method as you would the berries. Enjoy your homemade pancakes.

I do make extra and put them in a freezer bag. When I am ready to use them, I just take them out of the freezer and place them in a butter pan on medium low and heated through. Enjoy!